Today’s recipe is BHINDI HULI. This is a South Indian style Okra curry. Have I mentioned it before that Okra is my favourite vegetable. From simple fry to curry cooked with spices , I simply love it. So this time I planned to cook it differently. Different from my regular Bong style. Recently I had a trip to Kerala. I tasted various Cuisine there. Today’s recipe is influenced from my tour.
We all know that Okra is a sticky vegetable due to its heavy fibre content. When sticky vegetable like Okra are cooked in spicy and tangy gravy it tastes heavenly. Using of onion and garlic is of your choice. You can make it no onion no garlic or you can add onion and garlic. It’s up to you.
Let’s hop to this quick side dish with any meal.
Make sure to wash Okras before chopping. Otherwise Okras become sticky and it will spoil the curry.
Onion and garlic are optional.
Okra is packed with nutrients. It is an excellent source of vitamin C and K1.
It contains beneficial antioxidants alongwith proteins and fiber.
HOW TO COOK BHINDI HULI
Wash Bhindis and chop them. Chop tomato and onion and garlic cloves. Make a paste of onion and garlic cloves.
Temper the oil with mustard seeds.
Now put the chopped bhindis.
Stir fry till bhindis start becoming brown. Chop the tomato and put it in pan. Add sugar.
Mix everything and cover with a lid. Make a paste of onion and garlic. Put it in pan and cook.
Add all the spice powder- cumin powder, salt and turmeric powder.
Add the tamarind water and some water(for the gravy).
Cook till gravy thickenes. Serve hot.